How do i make chips for the freezer?

craigywv

Hi, i got massive bags of good quality spuds in asdaaa yesterday now im going to do some mash and roasties, but what preperation do i use for chips? i dont want oven chips i would like the ones that i just putin my deep fat fryer..........what i mean is when i peel them what do ido next do i coat them in oil or partcook. i want them to be just ordinary white chips prior to deep fat fryer pls help as something so easy is melting my braincells here thanks in advance xxx:)

Sambucus_Nigra

Leave them in the skins in a light resistant bag and peel when you are hungry

craigywv

thank-you SN

Meadows

I personally would cut an blanch and the dry on an open tray (to keep the separate), then bag.


http://www.ehow.co.uk/how_7815115_blanch-potatoes.html

craigywv

Meadows wrote: »

I personally would cut an blanch and the dry on an open tray (to keep the separate), then bag.


http://www.thriftyfun.com/tf000995.tip.html

do you mean blanch in hot oil or in hot water?

Sambucus_Nigra

Why though? Potatoes might sprout a little but they will be fine just peeled when needed. Thats the whole point of growing veg that stores without any further help. Just keep the light out and they will be fine.

Meadows

craigywv wrote: »

do you mean blanch in hot oil or in hot water?

Boiling water - as you would to blanch any vegetables - bring a pan of water to the boil add the potatoes, bring back to the boil for a few minutes and then drain and run cold water over them.


http://www.ehow.co.uk/how_7815115_blanch-potatoes.html

craigywv

sorry MEADOWS just seen your link its oil blanche thanks again

craigywv

Sambucus_Nigra wrote: »

Why though? Potatoes might sprout a little but they will be fine just peeled when needed. Thats the whole point of growing veg that stores without any further help. Just keep the light out and they will be fine.

i bought 5 bags of approx 6 kilos for 15p each so want to get them in freezer as we wouldnt eat that many before they went off ,thanks again:)

Meadows

craigywv wrote: »

sorry MEADOWS just seen your link its oil blanche thanks again

Sorry yes the first was a general link (now edited)

1. Fill a large pot with water and bring to a boil. Use at least 1 gallon of water per pound of potatoes. To improve the flavour of the potatoes, add 1 tbsp of salt to the water. While the water is heating, fill a large bowl with ice water to be used later.
2. 2Wash the potatoes. If you are blanching for peeling, place them beside the pot of boiling water. If you are blanching them for freezing, wait until the water has come to a boil before peeling and cutting them up. When cutting up the potatoes, cut them in to equally sized pieces to ensure that the potatoes are cooked evenly.
   

craigywv

Meadows wrote: »

Boiling water - as you would to blanch any vegetables - bring a pan of water to the boil add the potatoes, bring back to the boil for a few minutes and then drain and run cold water over them.


http://www.ehow.co.uk/how_7815115_blanch-potatoes.html

getting confused lol not hard to do....the 1st post u gaveme said blanche in oil ...so i can do it in either thats good . i told you i was boggled at such an easy thing.